Matcha Black Sesame Entremet with White Sesame Nougatine
I think you know.
I’m not trying to say you can read my mind– cus you can’t… right?
But if you’re a regular reader, you’ll know that I’ve met the worst educators that exist on this planet. People who packed their hearts AND conscience (if they even had any to begin with) into a triple sealed box, wrapped the box tightly with layers of foam (totally unneeded if you ask me), then placed the entire thing into a sturdy, permanently sealed metal container AND SHIPPED IT OFF TO OUTER SPACE. In short, cruel, heartless people in case you failed to get my perfectly apt analogy.
Teachers who let you sacrifice good grades to improve their own (yes, teachers too are graded). The cash bought their damn conscience I say!
How to be an absolutely horrific teacher:
- turn an entire class against one student
- feign ignorance when seeing a student get bullied
- ask a student to do tons of work for another’s portfolio, to another’s credit… while continuing to expect more from the former
- i.e. executing favouritism to the extreme
- take photographs of handcuffed student just before he is carted away by police
- Spray students with air freshener for ‘smelling of curry’ (okay, you’ve got to laugh at this… unless you feel offended, then I’m sorry :-()
- mock students’ mistakes with absolute determination to welcome collective mocking
- Attach McDonald’s job applications to failed tests (I’m sorry I laughed. It’s really NOT funny.)
- not apologise when you make terrible, unforgivable mistakes. That’s setting a bad example.
- BE EVIL AND SCHEMING.
I have a lot against bad teachers. They don’t belong in STOMP, they belong in The freakin’ Straits Times where stories of them almost never get published. There are psychological tests for Taxi drivers and none to pick out to-be monster teachers???!!! What’s up with this world??
But I’ve also met a couple pretty amazing ones. And they don’t belong in this post. Because they keep their hearts and consciences attached to their body. Unlike some people…
People from the Ministry of Education, you’re welcome to email me for the names of the horrific teachers and their heartless deeds. Not that I expect you to. Because you won’t.
This recipe is completely inspired by Evan’s Kitchen ramblings, one of the most visually appealing blogs, made more awesome by Evan’s generosity in providing recipes. Evan’s recipe for Matcha Black Sesame Entremet can be found here.
I’ve been meaning to make something different from what I usually do. To challenge myself with an entremet.
According to Stick of A Chef,
Within the pastry world, an entremet is typically a multi-layered mousse-based cake comprising of different complementary flavors with varying textural contrasts. A well executed entremet should adhere to the basic principles of visual appeal, textural contrast, and, of course, taste. The beauty of entremets comes from the myriad of shapes it can take on (round, pyramid, rectangular, hexagonal, teardrop, dome shapes) and the abundance of colours within the multi-layer attributes of this mousse cake. The taste receptor should be challenged as well with different combinations of taste sensations like salty, sour, sweet and bitter.
Conceiving a well constructed and well balanced tasting entremet lies in it the way each flavor component is assembled and complements each other.Within an entremet, it is typical to have three or four different complementary component flavors of varying textural contrasts.To the uninitiated, an entremet may seem like a lot of work that is very difficult to produce but in actual fact, making entremets are easy if you approach it in a step by step fashion.
It was 100 times easier than I expected. Simply said, the sponge cake was the hardest part of the recipe.
From this experience, I learnt:
1. Whipping cream is magical!! After whipping for a moment or two, the liquidy cream zaps into a more solid form, that’s spreadable like soft butter. Totally cool.
2. Baking full fat is much easier than baking low fat.
3. The addition of butter to sponge cake changes the texture of the sponge cake completely! But I still I prefer the butterless sponge cake. Its much more moist and soft.
4. Gelatin = magic. But gelatin ≈ cow’s skin = much disgust + uneasiness.
I found this brilliant lower fat version of whipped cream that is miraculously more affordable that regular whipped cream. It worked perfectly in this recipe!
Do try it if you get the chance!
Chocolate Glacage is adapted from: http://www.worldchocolatemasters.com/en/763
Matcha sugar syrup, matcha mousse and sponge cake are from: http://bossacafez.blogspot.com/2010/09/matcha-black-sesame.html
Black sesame mousse and white seame nougatine are adapted from: http://mushitza.blogspot.com/2011/01/matcha-black-sesame-entrement.html
Click here for larger version.
Qi Ting says ‘bye’.